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Momo***u eggs - First attempt

1,892 Views | 8 Replies | Last: 7 yr ago by AggieChemist
Talon2DSO
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AG
Last night I pickled some red onions and wanted to eat them in something this morning. So I made a Mediterranean salad and added the 5:10 Momo***u eggs. They were hard to peel and may have over cooked a little.

Salad was a spring mix and I added bacon, Marzano tomatoes, pickled red onions, fresh mint, and feta.

Salad dressing was homemade and consisted of fresh lemon zest, juice of one lemon, honey, olive oil, salt, basil, tarragon, oregano.



agcrock2005
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Quote:

Momo***u eggs
I just want to know what the three missing letters are...
Talon2DSO
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agcrock2005 said:

Quote:

Momo***u eggs
I just want to know what the three missing letters are...


Momof u k u
normaleagle05
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This may be the best use I've found so far for my Anova. Set it and forget it. You can't overcook eggs with that thing.
bigtruckguy3500
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normaleagle05 said:

This may be the best use I've found so far for my Anova. Set it and forget it. You can't overcook eggs with that thing.
Really? In my experience with it the whites never fully set and a lot get wasted. I've found that lowering room temperature eggs into boiling water for 5 minutes (I think it's 5) and then pulling it out and putting it into ice water produces a perfectly set white all the way and a nice raw yolk.
ORAggieFan
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Love the 13 minute sous vide egg.
BSD
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I'm cooking some sous vide chicken right now but will be turning up the temp for these eggs right after.
Talon2DSO
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I don't have a sous vide so I did these the old fashioned way. I bet they'd be great coming out of sous vide
FIDO*98*
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You can just call them what they are......soft boiled eggs. See no issue with the word filter
AggieChemist
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momo***** soft boiled eggs, amirite?
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